Ricotta and olive pasta

Ricotta and olive pasta

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Ricotta and olive pasta will keep you warm in the cooler months, and its ready in a flash!

The ingredient of Ricotta and olive pasta

  1. 375g dried large shell pasta
  2. 1 garlic clove, peeled
  3. 1/4 cup extra-virgin olive oil
  4. 200g fresh ricotta cheese, crumbled
  5. 1/2 cup semi-dried tomatoes, chopped
  6. 1/2 cup pitted kalamata olives, chopped
  7. 1/2 cup roughly chopped fresh flat-leaf parsley leaves
  8. 1/4 cup pine nuts, toasted
  9. Finely grated parmesan cheese (or vegetarian hard cheese), to serve

The instruction how to make Ricotta and olive pasta

  1. Cook pasta and garlic in a large saucepan of boiling salted water following packet directions until tender. Drain, reserving 1/4 cup liquid. Return pasta to pan. Crush garlic. Add to pasta.
  2. Add oil, ricotta, tomato, olives, parsley, pine nuts and reserved liquid to pasta. Cook, tossing, over low heat for 1 to 2 minutes or until combined and heated through. Serve with parmesan.

Nutritions of Ricotta and olive pasta

calories: 671.829 calories
calories: 30 grams fat
calories: 6 grams saturated fat
calories: 77 grams carbohydrates
calories: 8 grams sugar
calories:
calories: 19 grams protein
calories: 21 milligrams cholesterol
calories: 266.81 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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